1 small head curly endive, torn into bite-size pieces
1 bunch radishes, trimmed, thinly sliced
12 1/2-inch-thick slices French bread baguette
Olive oil
4 ounces soft fresh goat cheese (such as Montrachet)
Directions
Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown. Cut each slice into quarters.
Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.
